Sushi Rolls Recipe

Rinse rice

Place 2 cups short-grain sushi rice in a fine-mesh sieve or bowl. Rinse under cold running water, stirring with your hand, until the rinse water runs nearly clear (about 4–6 rinses). This removes excess starch and prevents gummy rice.

Soak and cook

Combine the rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a rice cooker, follow the cooker instructions. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Season rice

While the rice rests, heat 4 tbsp rice vinegar, 2 tbsp sugar, and 1 tsp kosher salt in a small saucepan over low heat just until sugar and salt dissolve; do not boil. Transfer the cooked rice to a large shallow bowl (preferably a hangiri or wide wooden bowl). Pour the vinegar mixture evenly over the rice. Using a wooden spatula, gently fold the rice—cutting and turning motions—while fanning to cool it quickly to near room temperature. Continue until glossy and slightly sticky, then cover loosely with a damp towel until ready to use.

Prepare fillings

Pat the sashimi-grade fish dry and slice into long thin strips about 1/4 inch wide and 3 inches long. Julienn the cucumber (remove seeds if watery). Slice the avocado thinly and toss the crab with 3 tbsp mayonnaise and 1 tsp sriracha (optional) in a small bowl to make spicy crab. Toast 1 tbsp sesame seeds in a dry skillet over medium heat until fragrant, about 1 minute.

Set up station

Place a bamboo rolling mat on your work surface and cover it with plastic wrap. Keep a small bowl of water nearby to wet your hands and the knife to prevent sticking. Have the prepared fillings within reach.

Lay nori and spread rice

Place one nori sheet shiny side down on the plastic-covered mat. With wet hands, scoop about 3/4 to 1 cup of seasoned rice and spread it evenly over the nori, leaving a 1-inch (2.5 cm) strip at the top edge free of rice to seal the roll. Do not press too hard; the rice should be evenly distributed and about 1/8–1/4 inch thick.

Add fillings

About 1 inch from the bottom edge of the rice-covered nori, lay your chosen fillings horizontally: a few strips of fish, a row of cucumber julienne, a couple of avocado slices, and 1–2 tbsp of the crab mixture (if using). Sprinkle a little toasted sesame seed or furikake on the rice if desired. For inside-out rolls (uramaki), flip the nori so rice faces out and place the fillings on the nori side.

Roll the sushi

Lift the bottom edge of the mat, using your thumbs to hold the fillings in place, and begin to roll firmly but gently away from you. Use the mat to shape a tight cylinder, tucking the fillings as you roll. When you reach the uncovered top strip of nori, wet the strip lightly with water and finish rolling to seal the edge. If making inside-out rolls, press a layer of rice onto the plastic-wrapped mat first, then place nori rice-side down, add fillings, and roll so rice ends up outside.

Finish and slice

Transfer the roll to a cutting board. Wet a very sharp knife in the water bowl and slice the roll into 6–8 equal pieces: first cut the roll in half, then each half into thirds or quarters depending on desired piece size. Wipe and re-wet the knife between cuts to keep clean slices. Arrange pieces on a platter and sprinkle additional sesame seeds or furikake if desired.

Serve the sushi rolls immediately with soy sauce, a small dab of wasabi, and pickled ginger on the side. Use soy sauce for dipping and ginger as a palate cleanser between different rolls. Store any leftover rice or unassembled ingredients refrigerated; assembled rolls are best eaten within 24 hours for quality and safety.

Rinse the bamboo mat and knife promptly after use to remove rice. If the mat was wrapped in plastic, remove and discard the plastic before washing. Wipe cutting board clean and sanitize if raw fish was used.